Bodegas Matsu El Picaro 2021

A Matsu for your Katsu, pleasant lickerish sensations, make of it what you want
Tempranillo (Aragonez, Tinta Fino, Tinta Roriz)
  • $49.00

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Notes: Cherry Fig Dill Oaky Dried Fruit Tobacco

Body: Medium +

Dryness: Dry


Tannin: Medium +

Alcohol (%):

Origin: Toro, Castilla y Leon, Spain

Maker: Bodega Matsu


  • Tempranillo (Aragonez, Tinta Fino, Tinta Roriz)

Fermentation: Slight Wood

Awards: >90 pts


Asian Food Pairing:

Western Food Pairing:


Bodegas Matsu El Picaro 2021

“Matsu, which in Japanese means to wait, pays tribute to all the wine growers who, for centuries, have devoted their efforts, respect and sacrifice to working the vineyards”
Bodegas Matsu El Pícaro is a young red wine from Toro made with Tinta de Toro (Tempranillo) grapes from vines between 50 and 70 years old. This wine is produced by Bodega Matsu and is a wine that does not interfere with natural processes, guided by biodynamic viticulture methods.
This wine has a profound color, an expression of its young age. An intense aroma in which one can find dark fruits such as blackberries and blueberries, mineral notes also appear, creating this fresh wine with complexity. In the mouth, again this wine dominates the fruitful sensations, perceived as a wine with body; though at the same time its leaves pleasant lickerish sensations, contributed by the maturity of the grapes from which this wine is made.
The climate in this area is a continental climate with an Atlantic influence. It is dry, with many hours of sun, and very cold in winter. It is an area that experiences extreme temperature changes, reaching 11 degrees below zero in winter and 37 degrees in summer. There is also a considerable temperature contrast between night and day, which favours an optimum maturation of the grape. In addition, the annual rainfall is very low, so the risk of diseases appearing is also very low and therefore grapes grow in a perfectly healthy state.
Selection of 90 year old vineyards of limited production situated in poor soil and cultivated using biodynamic techniques! Manual harvest during the first fifteen days of October and transported to the winery in small crates. Fermentation in concrete vats with a 15,000 kg capacity, temperature controlled to avoid surpassing 24ºC, thereby maintaining the fruit as well as the freshness that characterizes this wine.

Fermentation and maceration in small concrete tank (15,000 kg), with natural yeasts, avoiding surpassing 24ºC. It is a wine with soft filtering and non-aggressive

clarification, to preserve its natural characteristics.
Aging: Two months of aging on its lees in concrete tanks
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